This recipe for a beet and carrot galette with gouda is rustic, earthy, and delicious. It's easy to make, especially if you have a mandoline. I was able to find a mix of colorful beets and carrots, and that helped make this dish even prettier.
We had a good friend over for dinner this weekend and I was telling him how excited I am about this beet galette and he started laughing and reminded me that I hate beets. So much so that I ditched him on our juice cleanse (3 years ago) over beet juice. The morning juice was always a beet base with other add ins, but beet was the predominate flavor, and it just turned my stomach. A day in, two of us quit and our third friend stuck it out - we tried to eat the mountain of produce we had in the kitchen, but I made sure the beets disappeared in the night.
I didn't eat beets for another two years, till last year when I had them at a catered dinner (no way I would have ordered them of my own volition). They were roasted and salted to perfection. So, you're never going to see a beet juice recipe on this blog, but my personal renaissance of accepting roasted beets has led to this recipe -- which is delicious.
I hope you have a wonderful week and enjoy this delicious recipe!
*either use a store bought pie crust or use this recipe from Sally's Baking Addiction.